Directions

1. To Prepare Green Apple Zhug:

   1. Add 1/2 tsp Coriander, cumin seeds, black pepper, cardamom, 6 garlic cloves, Thai red chilis, jalapeno chilis, 2 oz. parsley, 2 oz. cilantro and mint into a food processor. Process ingredients until finely chopped.

   2. Transfer to a bowl and stir in 1-1/2 cups olive oil, 2 tsp kosher salt, lime juice and diced apples, including the juice from thawed fruit.

   3. Leave refrigerated, covered for at least 30 minutes before using.

2. To Prepare Amba:

   1. In a medium sized pot, heat 2 Tbsp olive oil over medium heat.

   2. Sauté garlic puree, 1/2 tsp ground coriander, ground fenugreek, 1 tsp ground cumin, ground turmeric, and red pepper flakes until fragrant, about 20-30 seconds.

   3. Add in the honey, lemon juice, water, white wine vinegar and mango puree and cook over medium-low heat for 30 minutes, stirring every so often ensuring the bottom doesn't burn.

   4. Allow amba to cool completely and add kosher salt to taste before using.

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3. To Prepare Pineapple Harissa:

   1. Combine prepared Harissa sauce, crushed pineapple in juice, granulated sugar and mango cubes in a large bowl until well mixed. Set aside.

4. To Prepare Falafel:

   1. Cover chickpeas with 2 inches of water and soak overnight.

   2. Preheat deep fryer to 350°F.

   3. Drain chickpeas and add 16 garlic cloves, yellow onion, 2 cups parsley, 2 cups cilantro, and dill to a food processor.

   4. Pulse ingredients until chickpeas are finely ground.

   5. Transfer chickpea mixture into a bowl and stir in 4 tsp ground cumin, baking powder, all-purpose flour and 4 tsp kosher salt.

   6. Using a 1.5 oz scoop, drop falafel mixture into 350ºF oil and fry for 3 minutes until falafel are a dark golden-brown color.

   7. Allow falafel to drain and cool on a wire rack.

5. To Serve:

   1. Place 6 falafels onto a platter and pour ¼ cup of each sauce (Green Apple Zhug, Amba and Pineapple Harissa) into 3 separate ramakins.

   2. Serve with warm pita bread on the side.